Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples
The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electron...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/5/929 |
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| author | Zhihua Li Hanli Yang Wenbing Fang Xiaowei Huang Jiyong Shi Xiaobo Zou |
| author_facet | Zhihua Li Hanli Yang Wenbing Fang Xiaowei Huang Jiyong Shi Xiaobo Zou |
| author_sort | Zhihua Li |
| collection | DOAJ |
| description | The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electronic field (PEF) on fresh-cut apples’ quality was explored. The results showed that the changes to Delicious apples in terms of the color parameter, firmness, and weight loss were comparable to or lower than the other samples, while the TA content was higher than the other samples during storage. Therefore, Delicious was selected for the study of the effects of PEF on fresh-cut apples. By measuring the physicochemical properties and microbiological characteristics within 10 days of storage, it was found that the PPO and POD activity of apples treated with PEF at 3 kV/cm on the 10th day decreased the most, with 44.61% and 36.48% decreases, respectively. In addition, apples treated with 5 kV/cm showed the greatest decrease in malondialdehyde (MDA) content and the number of microorganisms, 63.98%, and 9.17%, respectively. In general, the PEF-treated apples retained a high level of quality. These results suggested that PEF treatment is a promising technology for extending the storage period of fresh-cut apples. |
| first_indexed | 2024-03-11T04:02:25Z |
| format | Article |
| id | doaj.art-27c015557ded4daab20e4c551c06ff76 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-11T04:02:25Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-27c015557ded4daab20e4c551c06ff762023-11-18T00:01:18ZengMDPI AGAgriculture2077-04722023-04-0113592910.3390/agriculture13050929Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut ApplesZhihua Li0Hanli Yang1Wenbing Fang2Xiaowei Huang3Jiyong Shi4Xiaobo Zou5School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaThe suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase (POD) activity, and the impact of pulsed electronic field (PEF) on fresh-cut apples’ quality was explored. The results showed that the changes to Delicious apples in terms of the color parameter, firmness, and weight loss were comparable to or lower than the other samples, while the TA content was higher than the other samples during storage. Therefore, Delicious was selected for the study of the effects of PEF on fresh-cut apples. By measuring the physicochemical properties and microbiological characteristics within 10 days of storage, it was found that the PPO and POD activity of apples treated with PEF at 3 kV/cm on the 10th day decreased the most, with 44.61% and 36.48% decreases, respectively. In addition, apples treated with 5 kV/cm showed the greatest decrease in malondialdehyde (MDA) content and the number of microorganisms, 63.98%, and 9.17%, respectively. In general, the PEF-treated apples retained a high level of quality. These results suggested that PEF treatment is a promising technology for extending the storage period of fresh-cut apples.https://www.mdpi.com/2077-0472/13/5/929varietyfresh-cut applepulsed electric fieldquality |
| spellingShingle | Zhihua Li Hanli Yang Wenbing Fang Xiaowei Huang Jiyong Shi Xiaobo Zou Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples Agriculture variety fresh-cut apple pulsed electric field quality |
| title | Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples |
| title_full | Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples |
| title_fullStr | Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples |
| title_full_unstemmed | Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples |
| title_short | Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples |
| title_sort | effects of variety and pulsed electric field on the quality of fresh cut apples |
| topic | variety fresh-cut apple pulsed electric field quality |
| url | https://www.mdpi.com/2077-0472/13/5/929 |
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